Chicken Wild Rice Soup
Creamy Chicken Wild Rice Soup is comfort food at its finest, filled with fresh veggies like carrots, celery, mushrooms, and potatoes, and paired with traditional wild rice and seasoned chicken. Perfect for a cold day! If you like Chicken Wild Rice, make sure to try my Chicken and Wild Rice Casserole!
Servings: 8 people
Calories: 283kcal
Ingredients
- 5 tablespoons butter, divided (salted or unsalted work in this recipe)
- 1 cup yellow onion, diced
- 4 cloves garlic, minced
- 5 cups chicken stock
- 2-3 cups chicken, cooked and shredded
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 1 cup carrots, diced
- 1 cup celery, diced (about 4 ribs)
- 2 cups (about 2 large potatoes) Yukon potato, diced
- 2 tablespoons old bay seasoning
- ¼ cup all-purpose flour
- 1 cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Instructions
- Heat 2 tablespoons butter in large Dutch oven over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent and brown.
- Stir in the chopped garlic and cook for an additional 1-2 minutes, stirring occasionally.
- Add in the chicken stock, chicken, wild rice, mushrooms, carrots, celery, potato, and Old Bay seasoning. Stir to combine.
- After the soup reaches a simmer, reduce heat to medium-low then cover and simmer for 45 minutes, or until the rice is tender. Stir occasionally and check on the rice.
- In a separate saucepan, cook the remaining butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. (This is the roux.)
- Gradually add in the milk, and whisk until combined. Stir frequently until the roux has thickened.
- Add the roux to the soup and stir gently until combined. Season with salt and pepper. Serve warm.
Nutrition
Serving: 1portion | Calories: 283kcal